This Ham and Cheese Quiche is a scrumptious savory treat any time of the day. It consists of eggs, ham, cheddar, Monterey Jack, broccoli, onion, garlic, cream, and a perfect blend of spices. You can use leftover baked ham or deli ham and serve it for brunch.
Delicious Ham and Cheese Quiche
This ham and cheese quiche is perfect for a delicious and easy breakfast, brunch, or dinner. With simple ingredients and a flaky crust, it’s sure to be a crowd-pleaser! We are huge breakfast fans here, and quiche is one of our favorites. This delectable quiche is made with a homemade pie crust, but a frozen pie crust will also work if you are short on time and energy. I love to serve this quiche with strawberry mimosas, fruit salad, and French toast casserole for an extra brunch.
What is quiche?
Quiche is an open pie with a filling consisting of eggs, cream, spices, cheese, vegetables, and sometimes meat. It can be served hot, warm, or cold and can be served any time of the day, with the most popular times being breakfast and brunch. This custard-like pie is considered a classic French dish, but it originated in Germany.
Ham and Cheese Quiche Ingredients
You need flour, sugar, salt, and unsalted butter for the crust. For the quiche mixture, you need unsalted butter, ham, onion, garlic, dried parsley, dried marjoram (or oregano), eggs, heavy cream, sharp cheddar, Monterey Jack Cheese, broccoli florets, ground mustard, salt, and freshly ground black pepper.
Recipe Tips
- If preparing the homemade pie crust, chill the dough twice for at least an hour each time, once after mixing the pie crust and the other after shaping the pie crust in the pie plate.
- Before baking, weigh down the pie crust with beans, rice, or pie weights. Fill the pie shell most of the way up so the sides don’t slouch. Even a frozen pie crust needs pie weights.
- Use freshly grated cheese because the flavor is much better, and you will not add extra preservatives.
- Do not overbake the quiche. Insert a knife in the center, and if it comes out clean, then the quiche is done.
Frequently Asked Questions
It is best to bake and then freeze as handling it in the freezer is easier. Bake just until done and let cool completely. Place on a cookie sheet in the freezer until frozen. This technique is also known as flash freezing. Once the quiche is frozen, double-wrap it in plastic wrap with a top layer of aluminum foil. Freeze for up to 2 months. When reheating, do not thaw. Just take the ham and cheese quiche from the freezer, cover it loosely with aluminum foil, and pop it in a 325-degree oven for 20-25 minutes or until heated through.
Pierce the bottom and sides of the frozen crust with a fork to prevent air pockets from forming. Cut a 13-inch circle out of parchment paper. Gently press it into the pie plate and fill the pie shell with rice or beans, making sure to fill it most of the way up. Prebake the crust at 400 degrees for 7-8 or until just beginning to brown. Let the pie crust cool for a few minutes before adding the egg mixture.
Try other cheeses like Swiss cheese or Gruyere cheese. Substitute crispy cooked bacon or cooked breakfast sausage for the ham. Or try sauteed spinach, green onions, asparagus, mushrooms, zucchini, or tomatoes.
Ham and Cheese Quiche Recipe
Ingredients
Homemade Crust
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 1/4 cup ice cold water
Quiche Mixture
- 3 tablespoons unsalted butter
- 2 cups diced ham
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon dried parsley
- 1/2 teaspoon dried marjoram
- 6 large eggs room temperature
- 1 cup heavy cream room temperature
- 1 1/2 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese
- 2 cups broccoli florets finely chopped
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Whisk together flour, sugar, and salt. Cut in butter using a pastry cutter just until the dough starts to form large crumbs. Add ice water one tablespoon at a time until the dough pulls together, working it through with a fork or your hands. Shape into a ball and slightly flatten. Roll up in plastic wrap and chill for at least one hour.
- Lightly flour work surface and rolling pin. Roll out the dough from the center out, rotating the disk about 1/8 to 1/4 of a turn each time. Roll the dough out to 13 inches, so you have a 2-inch overhang all around the pie dish. Carefully roll the pie crust onto the rolling pin to transfer it to the pie pan. Trim the excess with a paring knife and fold the edges under. Crimp the edges and refrigerate for at least 1 hour.
- Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Cut a 13-inch circle out of parchment paper. Gently press into the pie plate and fill the pie shell with rice or beans, making sure to fill it most of the way up. Have everything ready, so your pie crust stays chilled.
- Bake at 400 degrees for 10-12 minutes. Remove the pie from the oven and carefully lift out the parchment paper with the rice in it. Bake for an additional 10 minutes. If using this pie crust recipe for a cream pie or refrigerated pie, add an additional 10-15 minutes to the final baking time or until golden brown.
- In a large saucepan over medium-low heat, melt the butter. Add the onions and ham and cook for 2 to 3 minutes. Stir in the garlic, parsley, and marjoram; cook for 1 minute. Then remove the pan from the heat.
- Beat the eggs and whipped cream. Stir in both kinds of cheese, chopped broccoli, dry mustard, salt, and fresh cracked pepper. Add the onions, ham, and spices that you set aside. Pour the egg mixture into the pre-baked pie crust and place it in the oven. Bake at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean if the edges of the pie crust are browning too fast, cover them loosely with strips of aluminum foil. Let the quiche rest for 10 minutes before serving.
Notes
- Are you pressed for time? Use an already prepared frozen pie crust.
- If preparing the homemade pie crust, chill the dough twice for at least an hour each time, once after mixing the pie crust and the other after shaping the pie crust in the pie plate.
- Make sure you weigh down the pie crust with beans, rice, or pie weights before baking. Fill the pie shell most of the way up so the sides don’t slouch.
- If concerned about fat, you can sub half n half for the cream. It will still be delicious.
- Use freshly grated cheese because the flavor is so much better, and you will not be adding extra preservatives. Try other cheeses like Swiss cheese or Gruyere cheese.
- You can substitute crispy cooked bacon or cooked breakfast sausage for the ham.
- Do not overbake the quiche. Insert a knife in the center, and if it comes out clean, then the quiche is done.
- Once cooled, cover and store the quiche in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.
Nutrition
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Christian F
This was so yummy. I just love quiche. It is fantastic for dinner with a garden salad. It is one of my favorite meals.
Beth Pierce
It is one of my favorite meals too!
Athena
This ham and cheese quiche was delicious! I made it for brunch and everyone loved it. I served it with some fresh fruit. We loved it so much it is on the menu for Easter Sunday.
Beth Pierce
Thanks, Freya! Enjoy!
Carol Cole
Love this quiche. Do you know of a healthier alternative to the wheat flour crust?
Rose Woodson
I was a little intimadated to make this but it turned out delicious! I am going to try the rest of your quiche recipes. You are quite the cook!
Beth Pierce
Thank you, Rose!